"RIV/62157124:16270/14:43873070!RIV15-MSM-16270___" . "Determination of lipid peroxidation in selected meats" . . "[56CAEFE3D610]" . "Maso" . . "Kop\u0159iva, Vladim\u00EDr" . . . "Hostovsk\u00FD, Martin" . . "1210-4086" . "10788" . "Determination of lipid peroxidation in selected meats"@en . . . . "4"^^ . . "Determination of lipid peroxidation in selected meats" . "S" . "25" . . "Nekvapil, Tom\u00E1\u0161" . "4"^^ . "malondialdehyde; storage; fish meat; oxidation"@en . . . . . "CZ - \u010Cesk\u00E1 republika" . "The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food."@en . "3"^^ . "The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food." . "Fuksov\u00E1, Martina" . "Determination of lipid peroxidation in selected meats"@en . "RIV/62157124:16270/14:43873070" . "16270" . . "7" . . . .